Vegetable Lentil Tortilla Soup

Ingredients

• 1/2 cup diced onion
• 1 teaspoon olive oil (or avocado oil)
• 1 bell pepper, diced (use red, green, orange, or yellow, or a combination!)
• 1 jalapeno pepper, diced
• 2 1/2 cups chicken stock
• 1 15 oz can of tomato sauce or crushed, undrained
• 1 tablespoon tomato paste
• 1 15 oz can black beans, drained and rinsed
• 1 15 oz can white beans, drained and rinsed
• 1 cup frozen corn
• ¾ c dried red lentils
• Chile powder, garlic powder, cayenne, salt, pepper to taste

Recipe adapted from PeasandCrayons.com

• Optional: shredded or cubed cooked chicken

Directions

Instructions-Slow cooker

1. Put everything into the slow cooker except the chicken.
2. Cook on low for 6-7 hours, or high for 4-5. When vegetables and lentils are tender, and soup is thick, you will know it is ready.
3. Add the chicken at the end, so it doesn’t overcook in the soup.
4. Serve with a variety of toppings; suggestions below.

Toppings

Broken tortilla chips

Shredded cheddar cheese

Sliced jalapenos

Avocado

Sour cream

Mary-Beth says: “You can make this on your stovetop. Cook the vegetables first, then add the chicken stock, tomatoes, beans, corn and lentils and spices. Let simmer for about 45-60 min, covered to cook through.”